RED SNAPPER WITH RED CURRY CARROT SAUCE FOR TWO
This recipe makes a generous 2 servings. Place the cooked fish on a bed of white or brown rice and spoon the wonderful carrot sauce on top. I like to use tilapia but use your choice of mild fish. Adapted from Food and Wine's One Dish Meals.
Provided by Cookin-jo
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan bring carrots, garlic and broth to a boil.
- Reduce heat and simmer 10-15 minutes, until carrots are very tender.
- Puree this mixture with a stick blender, food processor or regular blender; return to pot.
- Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
- In a large nonstick frying pan heat oil over medium heat.
- Add fish, skin side down if there is a skin.
- Cook for a couple of minutes, then turn over and cook until fish is just done.
- Cook time will vary according to the thickness of the fish.
- Mound cooked rice on plate, top with fish and then sauce.
- Sprinkle with cilantro to garnish.
Nutrition Facts : Calories 406.9, Fat 8.4, SaturatedFat 2.2, Cholesterol 111.3, Sodium 712.7, Carbohydrate 14.5, Fiber 2, Sugar 9, Protein 65.7
CURRIED RED SNAPPER
Steps:
- Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
- Allow the fish to marinate in the refrigerator for at least 1 hour.
- When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
- Serve this splendid dish with white rice and fried plantains.
CURRIED CARROT AND RED SNAPPER CHOWDER
Provided by Molly O'Neill
Categories dinner, project, soups and stews, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
- Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
- Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
- Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.
CURRIED RED SNAPPER
"My husband and daughter, who don't usually care for fish, love it prepared this way," remarks Lynette Kerslake of Corbett, Oregon. "A tasty curry sauce baked over the fish makes the delicious difference."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt. , Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
RED CURRY SNAPPER
Make and share this Red Curry Snapper recipe from Food.com.
Provided by Jon W 2
Categories Vegetable
Time 30m
Yield 1 serving, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
- Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
- Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
- Take fish out and plate.
- Add the veggies to the pan, cook for 3 minutes.
- Divide veggies onto two plates and drizzle with sauce grom pan.
RED SNAPPER WITH CARROT SAUCE
Carrot juice is packed with beta-carotene, iron, and potassium and makes a nice addition to sauces and dressings.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Season snapper fillets with salt and pepper; place flat side down on sheet. Bake until opaque, 12 to 15 minutes.
- Meanwhile, in a small skillet, bring carrot juice to a boil. Reduce heat; simmer until reduced by half, 5 to 8 minutes. Remove from heat; let cool slightly.
- Season with salt and a pinch of cayenne pepper. Add lemon juice and butter, cut into small pieces. Stir with a wooden spoon until butter is incorporated. Sprinkle fish with scallion; serve with sauce.
Nutrition Facts : Calories 279 g, Fat 9 g, Protein 41 g
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RED SNAPPER ON RICE WITH RED-CURRY CARROT SAUCE RECIPE
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- Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.
- Meanwhile, in a medium saucepan, bring the carrots, garlic, and broth to a boil. Cook, covered, over moderately low heat until the carrots are tender, about 15 minutes. Puree the carrots, garlic, and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally.
- In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with the remaining 1/4 teaspoon salt. Cook the fish, skin-side down, until golden, about 4 minutes. Turn, reduce the heat to moderate, and continue cooking until just done, about 4 minutes longer for 1-inch-thick fillets. Mound the rice on plates and top with the fish and the sauce. Sprinkle with the cilantro, if using, and serve with the lime wedges.
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